Instant Amy

Extract Recipe

Submitted By: ldwiv (Shared)
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Brewer: IV Brewing
Batch Size: 5.00 galStyle: American-Style Stout (78 )
Boil Size: 6.24 galStyle Guide: GABF 2013
Color: 39.7 SRMEquipment: LDWIV-Extract
Bitterness: 88.2 IBUsBoil Time: 60 min
Est OG: 1.073 (17.7° P)
Est FG: 1.021 SG (5.4° P)Fermentation: Ale, Two Stage
ABV: 6.8%Taste Rating: 30.0

Ingredients
Amount Name Type #
8.00 oz Black (Patent) Malt (500.0 SRM) Grain 1
8.00 oz Roasted Barley (300.0 SRM) Grain 2
4.00 oz Carafa II (412.0 SRM) Grain 3
4.00 oz Caramel/Crystal Malt -120L (120.0 SRM) Grain 4
2.00 oz Willamette [5.5%] - Boil 60 min Hops 5
2.00 oz Cascade [5.5%] - Boil 10 min Hops 6
1.0 pkgs Northwest Ale (Wyeast Labs #1332) Yeast 7
5 lbs DME Dark Traditional (Briess) [Boil for 15 min] (8.0 SRM) Dry Extract 8
3 lbs DME Dark Traditional (Briess) [Boil for 60 min] (8.0 SRM) Dry Extract 9
1.00 oz Willamette [5.5%] - Dry Hop 7 days Hops 10

Taste Notes

1st Batch: Took 48 hrs to get started (Smack-Pack) Wyeast 1332; no starter. Transferred after 6 days to secondary & killed the fermentation. Added 1 lb of coffee (TOO much); Added 4 oz of Willamette (lost in the flavor). Carbination was difficult... got to check CO2 tank & connections.

Notes

2nd Batch: Steeped grains for 30 minutes at 158*. Two Packs of US-05 dry, pitched dry. Oxygen with standard fish tank pump for 30 min during clean up prior to pitching. Fermentation was fast and quick 5-6 days to completion. Transferred to secondary after 7 days. Added 1oz of Willamette, 4oz of Costa Rican coffee, and 4oz of cacao nibs. Kept in secondary 7 days. Bottled.

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